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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe was invented using trial and error. The name is actually a joke. My dad couldn't think of 'jambalaya,' so he said, 'Pass the Louisiana goulash.' This made us laugh, and it's in honor of him. -CL Reader Ingredients:
3 1/4 cups chopped tomato |
3/4 cup (1/4-inch-thick) slices celery |
1/2 cup water |
1/3 cup chopped onion |
1/2 teaspoon paprika |
1/2 teaspoon dried thyme |
1/2 teaspoon dried rubbed sage |
1/4 teaspoon ground red pepper |
1/4 teaspoon cajun seasoning |
10 ounce andouille sausage, cut into 1/4-inch-thick slices |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1 garlic clove, minced |
1 1/4 cups uncooked long-grain brown rice |
1/2 pound medium shrimp, peeled and deveined |
Directions:
1. Combine the first 12 ingredients in a Dutch oven; bring to a boil. Stir in rice; cover, reduce heat, and simmer 45 minutes or until rice is tender. Add shrimp; cook 3 minutes or until shrimp are done.
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